Brown Chicken Stock

Brown Chicken Stock
Yield
1gallon
Yield
1gallon
Brown Chicken Stock
Yield
1gallon
Yield
1gallon
Ingredients
  • 8pounds chicken bones
  • 6quarts cold water
Mirepoix
  • 8ounces onionschopped 1-inch
  • 4ounces carrotschopped 1-inch
  • 4ounces celerychopped 1-inch
  • 2ounces tomato paste
  • 1each sachet d'epices
Yield:
Instructions
  1. Rinse the bones and toss with vegetable/canola oil and place on large sheet tray.
  2. Roast the bones in at 450 degrees until well browned.
  3. To a stockpot, add the cold water and roasted bones and bring to a simmer over medium-low heat.
  4. Lower the heat and simmer slowly for 4-5 hours.
  5. Skim the stock as necessary.
  6. Brown the mirepoix, using some vegetable oil. Make sure to use a large enough pan so that the vegetables will brown and not steam.
  7. Once vegetables begin to brown add tomato paste (pincage) and mix well with the vegetables. saute until nicely browned.
  8. Add the browned mirepoix and sachet d'epices to the stock and simmer an additional hour.
  9. Strain, cool, and store.